Manufacture of butter substitutes, edible fats, and the like



W. CLAYTON AND G. NODDER.

MANUFACTURE OF BUTTER SUBSTITUTES, EDIBLE FATS, AND THE LIKE.

APPLICATION FILED MAR. 26, 1920.

1,398,003. Patented Nov. 22, 1921.

2 SHEETS-SHEET I.

tow 6.1?0 d/el' Amzmey W. CLAYTON AND G. NODDER. MANUFACTURE OF BUTTERSUBSTITUTES, EDIBLE FATS, AND THE LIKE.

APPLICATION FILED MAR. 26, 1920.

1,398,003. I Patented Nov. 22, 1921.

2 SHEETSSHEET 2.

Izz/v enters II. C l/wyiiozz/ 6. No d/der .By a??? W flmrlwy UNITEDSTATES PATENT OFFICE.

WILLIAM CLAYTON, OI LIVERPOOL, AND GERALD NODDER, OF WALLASEY, ENGLAND rIANUFACTUBE OF BUTTER SUBSTITUTE-S, EDIBLE FATS, AND THE LIKE,

Specification of Letters Patent.

Patented N ov. 22, 1921.

Application filed larch 28, 1920. Serial No. 389,062.

To all whom it may concern Be it known that we, WILmAu CLAYTON, residingat 162 North Hill street, Princes Park, Liverpool, England, and GERALD Nohm-1n, residing at 162 Belvidere road, Wallasey, Cheshire, England,subiects of the King of Great Britain and Ire and, have invented certainnew and useful Improvements Relating to the Manufacture of ButterSubstitutes, Edible Fats, and the like, of which the following is aspecification.

This invention relates to the manufacture of margarin and other buttersubstitutes, edible fats (such as lard substitutes) and the like.

The object of the present invention is to provide an improved continuousprocess and inclosed means for the production of margarin and otheredible fats.

The invention comprises essentially the treating of a viscous mixture,containing all the required ingredients without excess of any ingredientwhich must be subsequently extracted, by a cooling process which is1mmediately followed by a process for rendering the mass homogeneous,the previously prepared material being forced through the two stageswithout intermission under pressure.

Also the invention comprises theme of a final consolidating process.

' Further the invention comprises means as hereinafter described forcarrying an improved process into effect.

Referring to the two accompanying sheets of explanatory drawings Figure1 is a part sectional plan, and Fig. 2 a cross section of a machineconstructed in accordance with this invention for use in the manufactureof margarin and other edible fats and the like.

Fig. 3 is a plan of a modified apparatus constructed in accordance withthis invention and Fig. 4 is a sectional side elevation to a largerscale than Fig. 3 showing the sieve, kneading arms and discharge nozzle.

Referring to Figs. 1 and 2, a hollow cylindrical worm a is mountedwithin a casing b which carries rotatable scraping wheels 0 engagingwith the worm. The shaft all carrying and rotating the worm is madehollow and adapted for the circulation of cooling water through thedrum, the water being introduced at e and withdrawn at f. The fluid orviscous fat obtained by cooling the emulsion or mixture is passedcontinuously into the worm casing at g from a vat in which the requiredconstituents are mixed and emulsified. By contact with the worm the fatis further cooled to a temperature at which it can be convenientlyworked, and by the action of the worm and scraping wheels it is forcedlongitudinally through the annular space between the worm and thecasing, the scraping wheels serving also to continually remove thechilled fat and expose the whole of the fat to the cooling action of theworm. At the opposite end of the worm casing the fat is forced by thecontinuous pump action or pressure produced by the worm and scrapingwheels through a fine gauze or sieve it supported between a pair ofperforated plates 2'. By the sieve the fat is broken up into fine shredsor particles and is thereby reduced to a uniform consistency. Afterpassing through the sieve the fat enters a converging chamber j where itis compressed into a homo, geneous mass and is finally extruded throughthe nozzle is. In the above described machine the worm and scrapingwheels serve the combined functions of pump and cooler.

It is found more advantageous to perform the pumping and coolingoperations in separate parts of the apparatus. The preferred mechanismas shown in Figs. 35 includes a cooler Z forming the subject of aconcurrent patent application by the parties to the present application.The fat is drawn in a viscous condition from an emulsion vat and is fedand forced forward through the cooler by a pump m. Any convenient rotaryor reciprocating pump is used and this is connected by a suction pipe atn to the emulsion vat.

In the cooler the fat is chilled to a temperature at which it can beconveniently worked, and all the fat is in turn subjected to the coolingprocess.

From the cooler the fat passes into a chamber 0 which, though notessentially so, is of gradually increasing diameter, and is fed forwardto a sieve it carried between perforated plates 2'. Before and afterpassing through the sieve the mass may be acted on by heaters p rotatedby the shaft 9. The sieve breaks up the mass into fine articles orshreds and the mass is thorough y mixed and reduced to a uniformconsistency. F inally the mass is consolidated by movement through theconverging chamber 7', and extruded through the nozzle is. If desired,

emulsification is as equivalent dating nozzle may be dispensed with inthis I any convenient automatic means may be rovided for cutting off thefinished pro not into blocks immediately after leaving the machine.

In the manufacture of margarin by machines as above described, therequired ingredients are all put into the emulsifying vat, and thecomposition of the mixture after nearly as possible that of the finishedproduct. After the mixture has been prepared it is advantageous to coolit until it attains as great a viscosity as can be conveniently dealtwith by the pump. A temperature of about 21 centigrade is foundconvenient. The average temperature in the cooler is about 12centigrade, but varies somewhat with different grades of material, andis therefore several degrees higher than that which is usual in theordinary crystallizing or solidifying process. While the temperature atthe surfaces of the cooler is sufficiently low to produce the desiredsolidification the mean temperature (e. 9. 12 C.) is sufficiently highto enable the mass to be worked without any reheating or discontinuit inthe process of manufacture. Ordinari y the product is finished and readyfor packing when it leaves the delivery nozzle, but in some cases whereit is desired to blend finished roducts of different qualities, thematerial is subjected to a blending process which does not form part ofthe present invention. In some cases the consolidating nozzle may bedispensed with as for example, 'when charged into boxes or kegs.

In the manufacture of lard substitutes and other products which are notinitially emulsified but are mixedv by melting and stirring, the mixtureis first partially cooled andthen forced by the pump through the abovedescribed cooler Z and sieve h or its as above described. Theconsolicase if desired.

Although we have described certain means for carrying the invention intoeffect we desire it to be understood that our invention is not limitedto such means, as the latter may be modified without departing from thethe product is dis essential features of our invention. For example, thepump may be dispensed with and the material forced throu h the cooler bythe elevation of the initia mixing tank sufiiciently above the coolingapparatus.

Having thus described our invention what we claim as new and'desire tosecure by Letters Patent is 1. In the manufacture of edible fats such asmargarin, lard substitutes and the like,

emulsifying orthe process comprising thoroughly emulsifying the mixturecontaining all the required ingredients in the roportion desired in thefinished product, t en forcing the mixture under pressure through acooler while simultaneously keeping the ingredients mixed and after themixture is cooled utilizing the pressure to force the mixturethrough anadditional homogenizing action as described.

2. A process for treating edible fats consistingin preparing a viscousmixture containing all the required ingredients without excess of anyingredients which would ordinaril have to be subsequently extracted,starting said mixture in motion under pressure and simultaneouslycooling the same while. in motion but after having been cooled utilizingthe ressure in further homogenizing the cooled mixture.

3. An apparatus for treating emulsified edible fat including a casinghaving inlet and outlet openings, means for forcing a viscous mixturethrough said casing under pressure, and provided with means 7 forsimultaneously cooling the mixture, a homogenizer connected to theoutlet end of the casing and .through which the hardened viscous mixtureis forced as described. I

4. An apparatus of the kind defined by claim 3 in which the homogenizeris a sheet of wire netting having perforated plates arranged at itsopposite sides.

Intestimony we have signed our names to this specification.

GERALD NODDER.

Witnesses: WILLIAM PIERCE,-

HENRY JosErH GREGORY.

WILLIAM CLAYTON. y

